Tag Archives: lime

Lemon Lime Breakfast Rolls

I have to apologize right up front for the lack of photo’s here.  These fresh and warm Lemon Lime Breakfast Rolls were eaten up pretty fast!

Remember here, when I made my Glazed Apple Cinnamon Buns?  Serious ooey goey business and so yummy on a lazy week-end morning.  These are the same idea, I used the same dough recipe but I added a tangy lemon/lime mix just before rolling them up.

These were a huge hit on a cold and dreary spring morning.  There is nothing better than taking warm bread out of the oven on a cold day.  It fills the whole house with the most amazing smell.  The beauty of these kind of breakfast treats is that they can be made well ahead of time and frozen before the second rise.  Just pop these in the oven when you wake up!

I topped these with a simple Cream Cheese Glaze while they were still warm.  When the whole week is spent waking with the dreaded sound of an alarm clock, I relish the days when I can wake up on my own time with a pot of strong coffee and some breakfast pastries.  Right off the bat I know this is going to be a good day.

On another quick note, I just wanted to share with you that this week-end my family participated in the annual Multiple Sclerosis Supercities Walk.  It’s a charity near and dear to my heart.  My daughter and I baked up some goodies for their cake table this year.  What an honour for us!


Make the same dough recipe that I used here and follow the same directions for the rolls.

Lemon Lime Filling

Note: this is enough filling for one batch of lemon lime rolls.  The dough yields enough for two batches.

  • 6 lemons zested
  • 2 limes zested
  • 1 cup white sugar
  • 3 tablespoons unsalted butter at room temperature

1.  Put the lemon and lime zest in a bowl with the white sugar and mix with your fingers coating the zest with the sugar.  This will release an amazing citrus smell!

2.  The dough recipe will give you enough for two batches of rolls. One for now and one to freeze! Roll out one half, on a lightly floured surface. Make a rectangle, about 10 x 8 inches, with the long end facing you. Spread rectangle with butter and top with the zest mixture.

3.  Start at the long end farthest from you, and begin to roll the dough into one long tube. Cut the tube into 12 even portions and place side by side in a greased 13 x 9 pan.

4.  Bake at 375 degrees for approximately 25 minutes. Remove from oven, invert on a plate if you wish, and drizzle glaze on top.

Cream Cheese Glaze

  • 1 cup powdered sugar
  • 3 0z cream cheese at room temperature
  • 2 tbsp lemon juice

1.  Whisk all ingredients together and continue to add lemon juice until you reach the glaze consistency you desire.  Spread on warm rolls.


Filed under Breakfast, Scones and Breads

Margarita Cupcakes

Cake.  Frosting.  Booze.  Perfect.

I made these adorable Mini Margarita Cupcakes for a fun couple who were having their wedding shower this week-end.  I happen to know that they enjoy having a tequila shot (or two) every now and then.

Doesn’t this just take you back to hot summer days on a patio?    Seems such a long way away at the moment, as my husband is outside stringing up the Christmas lights.

No matter, these festive shots are perfect for any adult party any season.  With tequila on the cakes and in the icing, they have all the flavour of the popular lime drink.  Sans hangover…..  gracias!

I used Martha Stewart’s recipe for Lemon Cupcakes and just substituted the lemon for lime.   Then I brushed the tops of the warm cakes with some tequila.  Then, and you know this is coming, I made my favourite frosting and flavoured it with tequila and lime.  Just for an extra lime kick, I put a little dollop of lime curd right on top.

Lime Cupcakes

yield is about 30 minis

  • 1 1/2 cups flour
  • 1 1/2  tsp baking powder
  • 1/4 tsp kosher salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 2 eggs, at room temperature
  • 2 limes, zested and juiced
  • 1/4 tsp vanilla
  • 1/2 cup buttermilk, room temperature
  • tequila for brushing on warm cakes

Preheat oven to 350. Prepare muffin tins with mini paper liners or line mini baking cups on a cookie sheet.

1.  Whisk flour, baking powder and salt together in a small bowl and set aside.

2.  Cream butter and sugar until pale and fluffy (about 5 minutes).  Add eggs one at time, mixing thoroughly before adding the next one.  Add lime zest and lime juice and mix well.

3.  On low, add the dry ingredients in three batches, alternating with the buttermilk.   Mix only until just incorporated.

4.  Fill each muffin cup ~3/4 full. Bake for 8 minutes or until a skewer inserted comes out clean.  Remove cakes to a wire rack to cool.  Lightly brush each cake with tequila while still slightly warm.

Tequila and Lime Swiss Meringue Buttercream

  • 2 cups unsalted butter cubed, at room temperature
  • 5 large egg whites
  • 1 cup + 2 tbsp of sugar
  • 1 teaspoon pure vanilla extract
  • pinch of salt
  • 1 tbsp tequila (or to taste)
  • 1 tbsp lime juice

1.  Fill a saucepan (large enough to fit your mixing bowl just a few inches) with two inches of water.  Bring the water to a boil, then reduce heat to med-low so water continues to simmer.

2.  In your stand mixer bowl, hand whisk the egg whites and the sugar just until combined.  Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees).  The sugar should be dissolved by this time as well.  Place bowl on stand mixer and attach the whisk attachment.  Whisk on medium until whites have increased in volume and the outside of the bowl is just slightly warm to the touch (this can take up to 10 minutes!).

3.  Remove whisk attachment and replace with paddle attachment.  Beat on low-speed until mixture is completely cooled.  Increase speed to medium and add butter pieces one at a time.  Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick.  It may separate at first, but continue beating and it will emulsify.  Add vanilla flavouring, a pinch of salt tequila and lime and beat until combined.  Use immediately.

Lime Curd

*from Food.Com

Note: this makes a lot of curd!  Save it and use it for a yummy lime mousse or halve the recipe.

  • 3 tablespoons lemon zest
  • 1/2 cup fresh lime juice (2 to 4 lemons)
  • 1 1/2 cups sugar
  • 8 tablespoons butter
  • 3 eggs, lightly beaten
  • 2 egg yolks, lightly beaten

1.  In a medium saucepan over medium-high heat, combine lime zest, lime juice, and sugar.  Bring just to a boil then reduce heat to medium-low and simmer 5 minutes.  Add butter and stir until it has melted and combined.  Remove from heat and cool to room temperature  Beat eggs into cooled lime mixture until well blended.  Return to heat and cook over medium-low heat, stirring constantly, 10 minutes or until mixture thickens and coats spoon.  Refrigerate at least one hour.


Filed under Cup Cakes

Gluten-Free Lemon, Lime and Quinoa Pudding Cakes

I am so grateful for all of the e-mails and feedback that I receive.  It lets me know that people are interested!  I have received quite a few requests for gluten-free and dairy free recipes.  This one is very simple and perfect for dinner on the patio.  The texture is very light, much like a mousse.  It’s a bit tart and very refreshing.  Serve warm or cold.


Lemon, Lime and Quinoa Pudding Cakes

*from Canelle et Vanille

Preheat oven to 325° and grease 5 5oz ramekins

2 egg yolks
6 oz whole milk
1/2 tsp lemon zest
1/2 tsp lime zest
2 tbsp lemon juice
2 tbsp lime juice
1/2 cup sugar
1/3 cup quinoa flour
pinch kosher salt
2 egg whites

In a medium bowl, whisk the yolks, milk, lemon zest, lime zest, lemon juice and
lime juice.

In a separate bowl, mix together the sugar, salt and quinoa flour.
Add the wet ingredients to the dry and whisk.

Whip the egg whites until medium peaks form.   Fold a third of the egg whites into the batter. Add the rest
and fold gently.

Pour the batter into the greased ramekins.  Place the ramekins in a deep baking pan and pour hot water into the baking dish- enough to cover the ramekins half way. Bake for about 30 minutes until set.

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Filed under Pudding